f&b

Middle East social commerce platform RadYes wants to equip restaurants with tools to sell their dishes through the restaurants' social media accounts, website and even WhatsApp.

Since launching as LUNCH:ON in 2016, MUNCH:ON has enjoyed a double digit month-on-month growth, serving companies and residences across the UAE and KSA. Its co-founder and CEO, Dana Baki, reflects on her journey in the entrepreneurial domain.

Industry experts share their insights on what has changed through the COVID-19 crisis, and why being attuned to customer needs has never been more important.

The Restaurants Business Group has been built to serve restauranteurs' common interests through cooperation with relevant authorities, at a time when this sector needs to tackle an endless list of COVID-19-induced sector challenges.

With a wide variety of restaurant businesses in Dubai forming a part of the member companies, the business group provides a platform for to share knowledge and make policy recommendations while by unifying voices of member companies.

"We want our practices to have a positive impact on our planet where possible. Every aspect has been planned bearing our core values at the forefront, including our efforts to save energy, reduce waste, and reuse."

In this digital era, restaurants have a unique opportunity to be omni-present, driving footfall and dine-in customers, while scaling deliveries for those who prefer to eat at home. This means restaurants need to engage with customers on the platforms that matter, leveraging content that creates personalized experiences.

Leenders is someone who has seen his life play out in Central America, South America, Europe, Australia, and now the Middle East, and as such, he has a plethora of stories, insights, and experiences to share.

The co-founders of Whissle Hospitality Group –the company behind F&B brands like Okku, Claw and more in Dubai are all set to take their enterprise to the next level.

With these five tips, restaurant owners can start up a successful business and create a loyal customer base.

We launched Classic Burger Joint (CBJ) with just one restaurant in Lebanon in 2010. Since then, the franchise, which is owned by the Beirut-based Ministry of Food s.a.l., has grown to have 30 branches across the Middle East in 2016.

Considering venturing into the world of entrepreneurship by starting a franchise business? zpizza UAE founder Harsh Pancholia shares his thoughts.

Founder Layla Al-Dorani talks about Raw ME, the 100% Qatari-owned startup and recognizing the gap in the market when it came to readymade healthy products.

Kassim gives his tips on what questions to ask yourself as a 'trep in F&B, and how it related to his business.

The founders of the café, who are all aged between 24 and 25 years old and are currently pursuing Master's degrees, bootstrapped and set up their homegrown concept in Dubai's JLT neighborhood at the end of February this year.

So you wanna be a restaurateur? Learn from the best with these books.

SugarMoo comes with a promise that you can order any of its desserts online, have it delivered anywhere in Dubai in 90 minutes or less

Coya Worldwide CEO Adam Bel Hadj gives his tips for strategies on fostering a loyal clientele.

Coya Dubai's strategy for fostering a loyal, repeat clientele who appreciate service and personalization.

The entrepreneur who cultivated his interest of understanding people's interactions and went on to build an online food ordering venture.

General Manager Michael Chick talks about the brand's beginnings in Australia, to their expansion model to UAE and beyond.